Arroz Poblana Recipe
Recipe Ingredients
2 cup rice
4 poblano chiles, roasted, peeled,, a, nd seeded
4 cup chicken stock
1/3 cup oil
1 medium onion,, diced
2 cloves garlic,, minced
2 cup fresh corn kernels
1 sprig fresh epazote,, chopped fine
1 tsp sea salt
1/4 cup cream
Recipe Preparation
Rinse the rice, drain it, spread it on a baking sheet, and let stand
in a warm place until dry.
In a blender, place 2 of the chiles with 1/2 cup of the chicken
stock, and blend until smooth. Slice the remaining 2 chiles into
strips and set aside.
In a heavy skillet, heat the oil, over a medium heat. Cook the onion
and garlic 1 to 2 minutes. Add the rice and cook until it turns a
light golden brown. Add the blended chiles, corn kernels, chicken
stock, epazote, and chile strips, stirring constantly. Season with
the salt. Cover, and let simmer over a low heat for about 30
minutes. Stir the cream into the rice and let stand for a few
minutes, covered. Serve with hot corn or flour tortillas.
Yield: 6 to 8 servings Posted to MC-Recipe Digest V1 #
Recipe by: TOO HOT TAMALES SHOW #TH6280
From: Meg Antczak
Date: Fri, 6 Dec 1996 08:08:48 -0500
Servings: 6
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The argument against low carb diets
Its extremely popular, but it is really safe for you?
Reducing carbs could mean missing out on essential nutrients from healthy carbohydrate foods which must be part of any well adjusted diet, in particular those provied by vegetables, grains and fruits.
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These natural foods are rich in carotenes (alpha and beta) believed to play a major part in minimizing the risk of cancer, spefically cancer of the stomach. Many are low in calories, so should be a part of every weight loss program.
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